You’ll have to excuse my photos for the moment. My camera is poorly so I’m using my iphone – but I have to say, I’m loving all of the photography apps you can get on it!
I still have quite a lot of the Green & Blacks chocolate left from the fabulous event that I took part in a few months ago. So what better way to use it up than to dip homemade flapjack biscuits into a ganache. Yum.
This is a really easy recipe that is fun to bake with kids. You can muster up a batch in half an hour from start to finish – the dipping takes slightly longer but this part is optional.
75g unsalted butter
70g light muscovado sugar
1 tbsp golden syrup
175g porridge oats (I used Scotts)
For the ganache
50g Green & Black’s dark chocolate
50g Green & Black’s creamy milk chocolate
50ml single cream (or judge by the consistency – it needs to be thick but runny enough to dip the flapjack into)
1. Melt the butter, sugar and golden syrup in a pan over a medium heat until melted
2. Stir in the oats until well combines
3. Place the mixture into a lined baking tray and bake for 20 minutes or until golden brown
4. While the flapjacks are in the oven, make the ganache by putting the chocolate into a bain marie
5. When it has nearly melted, add the cream and stir until well combined. Take off the heat when the mixture is runny
6. Cool the flapjacks slightly before dipping. Leave to cool on a cooling rack